Warm, cheesy, and deeply comforting—this onion soup rice is like a hug in a bowl. Inspired by the classic flavors of French onion soup, this recipe transforms simple ingredients into a cozy dish full of rich taste and gooey cheese. It’s perfect for dinner on a cold night or as a satisfying side that’ll steal the show.
Table of Contents
Why You’ll Love Onion Soup Rice
- Full of rich, savory flavor from homemade broth and caramelized onions
- Super cheesy with gooey Gruyère and mozzarella
- Simple to make with minimal ingredients
- A comforting twist on French onion soup
- Perfect for cold nights or cozy family dinners
- Easy to double for meal prep or gatherings
Ingredients for Onion Soup Rice
Main Ingredients
- Homemade French onion soup
- Homemade beef broth
- Long-grain white rice
- Sherry vinegar
- Unsalted butter
- Gruyère cheese
- Whole-milk mozzarella cheese
- Fresh thyme leaves
Optional Garnishes
- Extra thyme sprigs
- Cracked black pepper
- Shaved Parmesan
Equipment
- Medium saucepan
- Mixing bowl
- 8×8 or 9×9-inch baking dish
- Cheese grater
Utensils
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Oven mitts
Variations
- Looking to switch things up? Here are some fun ideas:
- Make it spicy by adding a dash of hot sauce or red pepper flakes.
- Swap Gruyère with sharp white cheddar for a different cheesy punch.
- Add sautéed mushrooms or caramelized garlic for extra depth.
- Mix in leftover shredded chicken or roast beef for protein.
- Use vegetable broth and omit cheese for a dairy-free version.
How to Make Onion Soup Rice
This dish comes together easily in just four simple steps. From toasting the rice to baking that melty cheese topping, every part builds deep flavor and irresistible texture.
Step 1: Sauté the Rice
First, melt the butter in a medium saucepan over medium heat. Once it begins to sizzle, add the uncooked white rice. Stir constantly for about 2 minutes until the rice is lightly toasted and smells nutty. This helps bring out the flavor and keeps it from turning mushy later.
Step 2: Simmer with Soup and Broth
Next, pour in the homemade French onion soup, beef broth, and sherry vinegar. Stir well to combine. Let it come to a light boil, then reduce the heat to low. Cover the pan with a lid and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is mostly absorbed.
Step 3: Transfer and Top with Cheese
After the rice is fully cooked, spoon it into a greased 8×8 or 9×9-inch baking dish. Smooth out the top with the back of a spoon. Then, sprinkle the shredded Gruyère and mozzarella evenly over the surface. Make sure it’s fully covered for the ultimate cheesy layer.
Step 4: Bake Until Golden and Bubbly
Preheat your oven to 375°F. Place the baking dish on the center rack and bake for 12 to 15 minutes, or until the cheese is melted and lightly golden. If you’d like a crispier top, broil it for an extra 2 minutes—just keep a close eye on it. Remove from the oven and sprinkle with fresh thyme leaves before serving.
Tips and Tricks
- For best flavor, use homemade broth and soup—it makes a huge difference.
- Don’t skip toasting the rice; it prevents sogginess and boosts flavor.
- Grate cheese fresh from the block for better melt and taste.
- Let the rice rest for 5 minutes before serving so it sets and scoops easily.
- Use a ceramic or glass baking dish for even heat distribution.
How to Serve Onion Soup Rice
This onion soup rice is hearty enough to stand alone, but it also pairs beautifully with:
- A crisp green salad with vinaigrette
- Roasted vegetables like carrots or Brussels sprouts
- Garlic bread or crusty baguette slices
- Grilled meats or baked chicken for a full meal
Make Ahead and Storage
Make Ahead: You can prepare the rice and soup mixture a day ahead. Store it in the fridge and add cheese just before baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in a 350°F oven for 10–15 minutes, or microwave individual portions until heated through.
FAQs
Can I use store-bought broth?
Yes, but homemade broth gives the dish deeper flavor. Use low-sodium broth if buying pre-made.
Can I use brown rice instead of white?
You can, but brown rice needs a longer cooking time and more liquid.
Can this be made vegetarian?
Absolutely—use vegetable broth and skip the beef-based soup or use a mushroom-based onion soup.
How do I get the cheese bubbly and golden?
Broil for 1–2 minutes at the end, but watch closely to avoid burning.
Conclusion
To wrap up, onion soup rice is the perfect mix of cozy, cheesy, and comforting. Whether you’re making it for a quiet night in or as a side for guests, it’s sure to be a favorite. Don’t forget to serve it hot and bubbly straight from the oven.
If you’re craving more cozy, comforting meals like this cheesy onion soup rice, you’ll love exploring some of our other hearty soup favorites. For a plant-based option packed with flavor, try our vegan soup dumplings—they’re soft, savory, and totally satisfying. Meat lovers will enjoy the bold, cheesy goodness of our chicken parmesan soup, a fun twist on the classic Italian dish. And if you’re looking for a rustic and wholesome choice, our escarole and bean soup is a must-try.
French onion soup rice draws its rich flavor and comfort-food appeal from the beloved French onion soup, a dish known for its deep caramelized onion base and gooey cheese topping. To build its savory depth, we use beef broth made from simmered bones and vegetables, which enhances both the texture and taste of the rice. For the finishing touch, we layer on Gruyère cheese, a traditional Swiss cheese that melts beautifully and adds that perfect golden crust on top.
Onion Soup Rice
Ingredients
Main Ingredients
- 1/2 cup homemade French onion soup Made with caramelized onions, homemade beef broth, thyme, sherry vinegar, and a touch of salt
- 2 cups homemade beef broth Simmer beef bones, onion, garlic, celery, carrot, bay leaf for 6–8 hours, strain
- 1/4 cup uncooked long-grain white rice
- 1 tablespoon sherry vinegar
- 4 tablespoons unsalted butter cut into 1/4-inch-thick slices
- 3/4 cup freshly shredded Gruyère cheese Buy block and shred at home
- 1/2 cup freshly shredded whole-milk mozzarella cheese Use a block of low-moisture mozzarella and shred yourself
- 1 teaspoon fresh thyme leaves
Optional Garnishes
- 1 teaspoon extra thyme sprigs
- 1/4 teaspoon cracked black pepper
- 2 tablespoons shaved Parmesan
Instructions
- Melt the butter in a medium saucepan over medium heat. Once sizzling, add the uncooked rice and stir for about 2 minutes until lightly toasted.
- Add the French onion soup, beef broth, and sherry vinegar to the rice. Stir well and bring to a boil. Reduce heat, cover, and simmer for 18–20 minutes until the rice is tender.
- Transfer the rice mixture to a greased 8×8 or 9×9-inch baking dish. Spread evenly and sprinkle Gruyère and mozzarella cheese on top.
- Bake at 375°F for 12–15 minutes, or until the cheese is melted and golden. Optional: broil for 1–2 minutes for a crispier top. Garnish with fresh thyme leaves before serving.
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